Simple and Creamy Green Pea Soup

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This soup would most likely win the award for cheapest, most climate friendly meal ever – and it’s not lacking nutrients either. To top it all off, it also comes together in 20 min, start to finish, making it a weeknight savior extraordinaire. Green peas are great to have on hand in the freezer all throughout the winter for us – besides being versatile in dishes, they’re also very good as a stand alone vegetable side. A quick, filling meal we tend to turn to when time is limited (but hunger is real) is boiled potatoes, green peas and some sort of bean/veggie patty from the freezer. Some sort of dipping sauce added to the mix and we’re satisfied! This soup is a little more sophisticated looking than that, but in the end – the ingredients are about the same. Slow carbohydrates, protein and a whole range of micro nutrients make this a nutritious bowl for sure – and with a slice of bread with hummus on the side, it’s as complete as can be. And yummy. Enjoy!

Serves 4
Total Time: 40 min

1 medium onion (~150 g), chopped
1 tbsp canola oil
4 waxy potatoes (~400 g), peeled and cubed
1 1/2 tbsp bouillon powder (equals 1 1/2 cube)
2 1/2 dl oat milk
3 dl cooked white beans (~230 g)
600 g frozen peas (~11 dl)
3 garlic cloves, finely chopped or minced
1 tbsp lemon juice
Salt
Black pepper

1. In a medium sized pot, sauté onions in canola oil and 1/2 tsp salt over medium heat for about 5 min, or until softened. Add in potato cubes and allow to cook with the onions for a minute, and then pour in 7 1/2 dl water and stir in the bouillon powder. Cover, bring to a boil, and then lower the heat to maintain a simmer for about 15 min, or until the potatoes are soft.
2. In the meantime, make the “bean cream” by blending oat milk and white beans until perfectly smooth, using either a food processor or hand mixer.
3. When potatoes are done, add in peas, garlic, lemon juice and the bean cream. Blend the soup until smooth, and then stir in a good grind of black pepper. Season to taste with salt (if you’ll need any will depend on the bouillon used), and serve right away.

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